Irish moss and clarifying agent? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Beer Discussion > Irish moss and clarifying agent?

Thread Tools
Old 01-30-2012, 06:38 PM   #1
Jul 2011
, ca
Posts: 383

On my next batch I plan on using Irish moss to help clarify my beer, just had a couple concerns. Would I still need to use A clarifying agent @ secondary? Is it recommended ? Also will this take away from the body of the beer? Or should I use just a clarifying agent and no Irish moss?

Reply With Quote
Old 01-30-2012, 07:09 PM   #2
H-ost's Avatar
Jul 2011
Bellevue, WA
Posts: 1,746
Liked 72 Times on 53 Posts

I have used Irish Moss (when I remember to) since the beginning. The times I do, my beer is super clear and I have never used anything in conjunction with it or used a secondary unless I am dry hopping. In the small amount you use it, Irish Moss will not change anything as far as taste or mouth feel.

Reply With Quote
Old 01-30-2012, 07:10 PM   #3
stubbornman's Avatar
Mar 2010
Chattanooga, TN
Posts: 551
Liked 31 Times on 20 Posts

I usually just use a whirlfloc tablet at 20 minutes. 3 week primary, cold crash, keg, consume.
"The problem is not that there are problems. The problem is expecting otherwise and thinking that having problems is a problem."

Reply With Quote
Old 01-30-2012, 07:57 PM   #4
RyanDe680's Avatar
Jun 2011
Clarendon Hills, IL
Posts: 131
Liked 8 Times on 3 Posts

Originally Posted by stubbornman View Post
I usually just use a whirlfloc tablet at 20 minutes. 3 week primary, cold crash, keg, consume.
^ that.

I use whirlfloc at 15 mins and all has been well.
Token Brewing - Clarendon Hills, IL

Irish Rye Ale - Kegged - 6 gals left
IPA - Conditioning
Pineapple IPA - Conditioning
Honey Basil Ale - Fermenting

Russian Roulette - up next
Hromada Pils - up next

Reply With Quote
Old 01-30-2012, 08:22 PM   #5
Edcculus's Avatar
Jun 2007
Greenville, SC
Posts: 4,546
Liked 48 Times on 45 Posts

There are 2 types of finings. Some you use in the kettle, some you use post fermentation. Kettle finings help remove potential haze creating proteins and other "stuff" by causing them to clump up and fall to the bottom so you can rack off of it.

Finings like gelatin are used post fermentation. They encourage the yeast to drop out of suspension a little faster. Its nothing that time, cold storage or both can't accomplish though.

Both have their use if you know where your haze is coming from.

Reply With Quote
Old 01-30-2012, 08:27 PM   #6
Jul 2011
Ramsey & Akeley, Mn
Posts: 2,975
Liked 237 Times on 217 Posts

Yes to Irish Moss or Whirlfloc in every brew. Only had chill haze on my first batch where I didn't cool it quickly and didn't use the kettle finings.

I've tried Isinglass in a few brews (Kolsch's) and gelatin in one (current IPA). Both worked well if the beer was cold crashed down to mid/upper 30's first. Give it another couple of days cold and most of the yeast drops out in the bottle/keg. Isinglass is very easy. The gelatin took more work to hydrate and mix into solution, but was a tad cheaper. The added bonus of the gelatin is that your yeast forms a jelly in the bottle bottom, so you can pour out almost all of your beer from the bottle.
Primary #1: Umlaut my Kölsch VII #2: Empty
Secondary #1
: Empty #2: Empty #3: Cab MerMarqeNac Wine
: Mugged a Monk Paters
: Dark Belgian Strong, Black Raspberry Rhubarb wine, RIS, Carmel Apple Cider, Big 50 Barleywine, Framboise Lambic, Barolo Wine, Berry Rhubarb Wine, Black Currant wine
On Deck: BGSA

Reply With Quote
Thread Tools

Forum Jump